Prep 5 mins
Cook 20 mins
A dessert recipe from the local newspaper that has been lightened. I love this recipe, as it is one of the ones that gets better as the days pass in the fridge. Recipes makes 24 bars, one bar= 130 w/o frosting, 180 with.
- 3⁄4 cup egg substitute
- 3⁄4 cup packed brown sugar
- 3⁄4 cup sugar
- 3 tablespoons canola oil (1 tablespoon vanilla extract 3/4 cup low-fat buttermilk 2 cups grated zucchini (This is a little mor)
- 2 cups whole wheat flour
- 1⁄2 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1⁄2 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄8 teaspoon salt
- 1⁄3 cup toasted walnuts, chopped
- 4 ounces light cream cheese
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- Preheat oven to 350 degrees. Spray 10-by-14-inch (jellyroll) pan with nonstick cooking spray. Set aside.
- In medium-largish bowl, beat egg substitute or whites for about a minute. Add sugars and oil and beat again. Beat in vanilla, buttermilk, and zucchini; set aside.
- In medium bowl, combine flours, cinnamon, baking soda, baking powder, salt, and walnuts, mix well.
- Add flour mixture to egg mixture and mix quickly, just until moistened. Do not over-mix. Spoon mixture into prepared pan and bake about 20 minutes, or until light brown around edges and top springs back when pressed lightly with a finger.
- For frosting: Mix cream cheese, butter, vanilla, and powdered sugar until smooth. Spread on zucchini bars when cool or slightly warm.
Yummy! I made it with eggs, neufaschel cheese and pumpkin pie spice. My kids loved it!